Beef Stew and Dumplings

That first hiss from the cooker tells you something good is happening. You sense the heat building up inside, that valve hiss almost like a promise of comfort just around the corner. The sealing ring doing its job tight, you know you're locked in for some serious flavor that only pressure cooking can bring.

You recall the rich smell starting to fill the air, the slow meld of beef, onion, and stout beer bubbling together. You spot the bubbles racing around the stew, and your taste buds start leaning in even before you lift the lid. There's just something about that hiss, that pressure cooker sound that kinda gets you excited.

And then when you quick release the steam, that blast is kinda like a finish line cheer. You take a peek through the lid and the beef looks tender pulled right off the bone, the broth depth thick and dark, just begging for those herbed dumplings. Dang, y'all, this stew's gonna hit some cozy high notes for sure.

Why This Recipe Works Every Single Time

• Using beef chuck gives you that tender pull every single time.
• Flour coating on beef helps thicken the broth nice and easy.
• The stout beer adds a deep, rich flavor that's kinda earthy and sweet at once.
• Quick release keeps your veggies just right, not mushy or overcooked.
• Herbed dumplings soak up all the yummy stew juices perfectly.
• Pressure cooker reduces the long simmer to under two hours, saving your day.
• Sealing ring ensures no steam escapes, locking in all those flavor notes.

All the Pieces for This Meal

• 1 tablespoon vegetable or canola oil. This gets your beef searing and browning just right.
• 2 pounds beef chuck roast cut into pieces, seasoned with kosher salt and freshly cracked black pepper.
• 2 tablespoons flour to dust the beef, helping that broth thicken up later on.
• 1 tablespoon unsalted butter to gently cook your diced sweet onion until soft and fragrant.
• 3 garlic cloves minced - these little guys bring depth to your stew.
• 8 baby Yukon gold potatoes halved, give you that creamy texture inside the stew.
• 2 carrots peeled and sliced for a sweet, colorful crunch.
• 3 tablespoons tomato paste to add richness and a punch of flavor.
• 8 ounces of stout beer like Guinness, plus 4 cups of beef stock to fill out the broth depth.
• For the herbed dumplings: 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon dried parsley, ½ teaspoon dried rosemary or thyme, ½ teaspoon salt, 1 large egg lightly beaten, and ½ cup buttermilk.

Walking Through Every Single Move

Heat your oil in a large Dutch oven over medium-high heat. Season the beef well with salt and pepper, then toss it with flour to coat all sides. This step is key for getting that broth thick later on.

Working in batches, sear the beef pieces on all sides till they get a nice browned crust. Don't crowd the pan or you'll steam instead of sear. Set the browned beef aside on a plate for now.

In the same pot, melt your butter. Add diced sweet onion and cook 'em gently until softened, about 5 minutes. Toss in garlic and cook just a minute more till fragrant.

Add the halved baby potatoes and sliced carrots to the pot. Stir all together for about 5 minutes letting those veggies start to soften and soak up some flavor.

Pour in the stout beer, scraping up any browned bits from the bottom. Those bits? Flavor gold. Return your browned beef to the pot and add enough beef stock to cover everything up.

Bring the whole mix to a boil, then reduce heat to low and cover. Let it simmer and tenderize for about 1.5 to 2 hours or until that beef comes off the fork with a tender pull.

While the stew simmers, mix up your herbed dumplings using the flour, baking powder, herbs, salt, egg, and buttermilk. Drop spoonfuls right over the stew surface when the beef is done. Cover and cook for another 15-20 minutes until dumplings are fluffy and cooked through.

Quick Tricks That Save Your Time

• Use quick release right after the main stew cooks to keep veggies from turning mushy.
• Prep all your veggies and dumpling ingredients while the beef is searing so you don't waste a minute.
• Freeze extra dumpling dough for next stew night, just thaw before use.
• Use a splatter guard while searing to keep stove cleanup easy breezy.

That First Bite Moment

You lift that spoon full of stew up and you sense the warmth radiate straight to your fingers. The broth depth hits your nose right away with that stout hint mingled with beef and tomato paste.

Then you get a tender pull from the beef that practically melts in your mouth. The potatoes are soft but not mushy, and carrots add a subtle pop of sweetness with every bite.

The herbed dumplings are like little clouds floating on top-soft with bursts of herbs that balance the heavier stew nicely. You feel every bit soaking up stew juices, making each bite a wild mix of comfort and flavor.

Dang, y'all, this stew warms your belly and soul. It's like a big, cozy hug from the inside out that you'll wanna make again and again.

Keeping Leftovers Fresh and Ready

Store leftover stew in an airtight container in your fridge. It'll stay fresh for about 3 to 4 days. When reheating, warm it gently on the stove so you don't break down those tender chunks of beef too much.

If you want to keep it longer, freeze portions in freezer-safe bags. Press out as much air as you can to avoid freezer burn. It keeps super well for a couple months when you do this.

For dumplings left over, pop 'em in a separate container since they can get soggy. Reheat dumplings by steaming or tossing 'em in a microwave with a damp paper towel to keep them soft.

Everything Else You Wondered About

• Can I use a different cut of beef? Yep. Chuck works best for tenderness, but brisket or short ribs are good too if you got 'em.
• Why not just slow cook instead? Slow cooking is great but the pressure cooker cuts that time dramatically with the same tender pull.
• Is bottle of stout necessary? It really boosts flavor depth, but if you don't have it, use a dark beer or beef broth instead.
• Can I freeze the whole stew with dumplings? I'd keep dumplings separate if you can. They tend to get mushy frozen with the stew.
• How do I know it's done? Beef should shred easily with a fork, and dumplings should be fluffy and cooked all the way through.
• Can I adjust herbs in dumplings? Totally. Rosemary, thyme, parsley all work or mix 'em up how you like your flavor.

More Pressure Cooker Recipes to Try

Love this recipe? You might also want to explore other comforting dishes like our Slow Cooker Garlic Butter Beef Bites & Potatoes or the flavorful Smothered Chicken and Rice. For a cozy soup option, check out our Stuffed Pepper Soup.

Serving Suggestions

When it's time to serve this dish, try pairing it with a crisp green salad, crusty bread, or a glass of full-bodied red wine to complement the rich flavors.